SALMON WITH CHICKPEAS AND CAPERS

Salmon With Chickpeas and Capers image

Provided by Laka

Categories European

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

Previous Next

400 g salmon fillets
2 tablespoons fish sauce
4 tablespoons olive oil, divided
250 g chickpeas, rinsed (400 g can)
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 garlic clove, thinly sliced
250 g fresh spinach, leaves coarsely chopped
1 teaspoon honey
1/2 small shallot, thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon ground black pepper
1/3 cup olive oil
2 tablespoons capers, rinsed, patted dry

Steps:

Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150°C until salmon is opaque in the center.
Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.

Nutrition Facts : Calories 1024.5, Fat 74, SaturatedFat 10.6, Cholesterol 92, Sodium 2612.8, Carbohydrate 40.8, Fiber 8.9, Sugar 5.9, Protein 52.4